Old favorites…New discoveries. Fresh and easy!

Boiled (or Steamed) Artichokes

One of the signs of spring is seeing large artichokes in the market! Some people may be intimidated by them, but they are actually very easy to prepare.

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Boiled artichoke with Mustard Sauce

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For years I have steamed artichokes because it seems that steaming is the method preferred by many chefs today. However, I recently read James Beard’s take on artichokes in his classic cookbook, American Cookery. Beard says, “Advocates of this method [steaming] say the vegetables taste better, but I am not convinced of this.”

So, in the interest of science, I recently tried both methods.

About a week ago I steamed a large artichoke. Kalyn, of Kalyn’s Kitchen recommends removing the choke before steaming, so I decided to try this. It worked pretty well, although the artichoke discolored fairly quickly where the choke had been removed. I peeled the long stem and also steamed it. The artichoke was very good served with some melted butter. The stem was also delicious. (Kalyn’s recipe also gives directions for pressure cooking artichokes. Be sure to check it out if you have a pressure cooker.)

Artichoke with choke removed, ready to be steamed

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Steaming the artichoke

First I cut off the top of the artichoke.

Steamed artichoke served with melted butter

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Yesterday, I decided to try boiling an artichoke, and I prepared it in the more traditional way.

First I cut off the top of the artichoke.

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I trimmed the leaves with scissors. Then I cut the long stem off and peeled it.

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Ready to boil

While doing all of this trimming, I had a large pot of water coming to a boil. When it was boiling, I added some vinegar and a bit of oil (as suggested in Sunset Fresh Produce). I added the artichoke and the stem and boiled for 45 minutes.

After boiling, I let the artichoke drain, upside down, for a few minutes.

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Artichokes are often served whole – one per person. It makes a great presentation, but then each diner has to deal with cutting out the choke when they get to it. That’s not really a big deal, but it is a bit messy at the table.

This artichoke was large enough to serve two, so I cut it in half and removed the choke just before serving. It makes it much easier to eat at the table. The choke is easily removed with a spoon.

Choke still in the half on the right; it’s removed from the half on the left

The stem of this artichoke was fibrous and inedible except for the very interior. I don’t think the difference was the cooking method; I think the second artichoke may have been a bit older.

So which method did I prefer? I actually found the boiled artichoke to be perhaps a bit tastier and a bit more tender. Maybe the vinegar and oil in the boiling water made a difference. It’s certainly an easier method for people who don’t have a large steaming pot. In the end, though, either method works.

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Boiled (or Steamed) Artichokes

(Adapted from ideas in James Beard’s American Cookery, Kalynskitchen.com, and Sunset Fresh Produce)

Kath,
The artichoke is my favorite vegetable. I prepare them just as you do, boiling them and serving them whole. I’ll have to try taking the choke out before serving. I serve them with a vinaigrette dressing, but the butter and mustard sauce sound great, too.

I have heard people say they don’t know what to do with an artichoke. Your fantastic photos make it completely clear how to prepare and serve them.

Yeah, I’m one of those people that shy away from artichokes because I’ve never known what to do with them. This is a great post, and I love when people include pictures!! If I ever get brave enough to tackle the artichoke, I will definitely be referring to your blog!

i am one of those people who is intimidated by artichokes…i have never bought it or made it into a recipe. but, i appreciate this post…it has encouraged me to at least buy it next time i go to the market 🙂

Popping over from Kate’s Kitchen…and what do I see, but gorgeous photos of artichokes! I grew up eating them, but the family is way too picky to have these on our menu. But I’m going to buy some this week…they can sample, and I will be happy to eat what they don’t. Win-win situation for me. And I may have to make your delicious sounding mustard sauce 🙂

What a gorgeous post. Your photos are always lovely, but you’ve outdone yourself today. I love the way you’ve prepared the artichokes and will have to try your method soon. I hope you have a wonderful day. Blessings…Mary